Input on Flavor Encapsulation Article

In the June 2012 Food Technology magazine, the article “Advances in Flavor Encapsulation” discusses spray drying and melt extrusion.

Unfortunately, a short description of different carriers on page 54, Table 1, shows melt injection (Durarome® Process) with the comment “now generally replaced by melt extrusion.”

That comment is misleading. Durarome still provides major advantages that spray drying and melt extrusion do not, such as high flavor stability over time. For ox…